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Dublin

Dublin

Off-Menu - Sn 2/Ep 6Off-Menu - Sn 2/Ep 6

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Among the global cities vying for the title of Best Cuisine, one may assume Dublin is an underdog. But to discount Ireland's largest city would be a big mistake. In Dublin, local chefs embrace the bounty of the Emerald Isle. Verdant fields yield impeccable produce, and the coastal waters offer the freshest, finest seafood. The restaurant scene is multi-faceted; elevated, but not fussy. Simple, but not boring. Join Aida as she travels to Fishshop, The Pig's Ear and Chapter One.

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- I'm Aida Mollenkamp, I'm a chef and writer with a passion for exploration. And I'm in search of the best food a city has to offer. Whether it's a locals only favorite or chef's secret special, join me as I go off menu in Dublin. Dublin's main ingredient is personality. You see it everywhere you look. That's why it's known as the friendliest city, but it hasn't always been known for the friendliest food. Well it turns out those old associations are just plain wrong. Because Dublin's food has caught up to its personality. To prove it, I'm meeting up with writer, photographer, television host, and all around beloved food personality Donos Kiem. Donos I've never been to Ireland, so what can I expect? - There is a lot to expect. We're starting off in Steven's Brie, this is the heart of Dublin city center. - It's gorgeous. - And I'm hoping to give you a good sense of what Dublin's food culture is all about. - Okay I'm looking forward to it, let's get this started. - Let's do it. This place has the most interesting take on fish and chips you will try in Dublin, and it's brand new, and it's exciting so I think you're gonna like it. - You sold me. - Okay let's go. - [Voiceover] Located in Smithfield, a neighborhood that used to be known for its open air market, fish shop capitalizes on one of Ireland's greatest assets, seafood. - Hi my name's Peter, we're in Fish Shop in Smithfield in Dublin, and myself and my fiance Shea own and run the place. Fish Shop is basically a seafood restaurant, the concept is we just use wild Irish fish, so our menu changes every day, depending on what we get in. We have fantastic fish in Ireland. It's all available and pretty close in our waters. - Oh this is so cozy. - Yeah so this is fish shop. And this is peter. - [Voiceover] Hey, nice to meet you. - Nice to meet you. - We're in the marketplace for a good fish sandwich. - 0kay you've come to the right place. - So what fish do you put in your fish sandwich. - Hake today. - Oh great. - [Voiceover] It's gonna be a nice fresh hake. - We don't get much of that in the states. - [Voiceover] We start off by just coating the hake in the beer batter, we make with some flour some beer and baking powder, and top it with a slaw, it's made with fennel and some apples. These are granny smith's apples, they're nice and hard. - Let's definitely do a fish sandwich. - Definitely fish sandwich. And then you guys do more than just fish sandwiches. - Depending what we get in, got some lovely squid in, that came from Kelmore Key in Wexford today, we just try to keep it really fresh, we make a dressing with lemon zest, oil, capers, and that goes on to my sourdough toast. - So then I think we should do a squid and a fish sandwich. - Absolutely. - Okay. There you go thanks a lot. I've never seen a fish sandwich that looks that gorgeous. - Well this is the breeze of the Dublin food scene is that you have brand new takes, new twists on complete classics. And its when you kinda get excited about it. - Definitely. - So should we dig in? - I think so. Oh yes. - mmm. It's got that lovely rich salty taste, but it's got that sweetness that squid has. - You really want the wood fired oven for this squid. It gives it like just a little bit of char, works out really nicely, and quite frankly, there's a lot of flavors that are almost reminiscent of deconstructed tartar sauce in this? - Yeah yeah you can get that especially with a little bit of lemon zest in there. - Right and the capers and I'm just, I'm really liking it. It's like tartar sauce went to debutante school or something I'm really into it. - [Voiceover] Exactly it's dressed of tartar. - Exactly. - Now I think this is a moment where we do have to cheers. Slante. - oh my goodness that is good. - Now it's just put us into complete silence. - It has. The fish is so fresh in this sandwich. So made in Ireland. - It's all made in Ireland you have to come for the food. - Just put a little stamp of the flag on it. - Absolutely. Absolutely. right now we are in the heart of Dublin city, you've got trinity college that way, you've got graffle street that way so you've got lots of shopping, you've got lots of culture, but you also have lots of great food as well. - And you know that's what I'm in search of. - That's what you're here for. We've had this sort of modern take on food, but if you want a taste of true traditional Irish food. - Yes I do. - This is the place. - [Voiceover] A recipient of Michelin's bib gourmet, meaning outstanding food at sane prices, seven years in a row. The pig's ear elevates classic Irish dishes to hero status. With perfect culinary execution. - My name's Steven McAllister, I'm the chef patron of the Pig's Ear restaurant here in Dublin on Nassau street. Concept of a restaurant is very simple, it's good, wholesome Irish food, with a modern twist. Irish cuisine is all about the produce, there's some fantastic produce all over Ireland, and it's a testament to all of our suppliers and all of our farmers. - So the Pig's Ear huh? - The Pig's Ear and a good view over Trinity College. - [Voiceover] Yeah that's a pretty stunning view. - Yeah this is Steven, the head chef. - Good to see you. - How are you how you doing very nice to meet you. - Yeah nice to meet you. - How are you guys? - Very well, we're in for some really good traditional Irish food. - Yeah see well you came to the right place then. What we do is modernize food, lots of it is quite homey, but it's with a modern twist. I'll go and get cooking, see you in a bit. - Thanks. I think we're in for a treat. - Yeah definitely and Ireland seems a mix of almost like a surf and turf, but you guys have the sea at your feet, but then you have such a reputation for quality meats and what have you. - Well that's the beauty of it, I mean as a food nation we are an island, and we're very close to the sea, we're very close to the land and it's a beautiful thing because we have access to really high quality produce, and I think that's where you can experience Irish food at its best. - Yeah. - Here we are. For our first little dish. - [Voiceover] This is stunning chef. - [Voiceover] Thank you very much. The filets cured are salmon. Variations of cucumber, apple, buttermilk, and with somecaviar. Enjoy. - Beautiful, it looks fantastic. - Thanks very much. - Thank you. - Mmm it's beautiful. - Oh and that caviar's amazing. - I know, it's got that lovely salt in it that you get with salmon once you cure it like this. Wow. - And the apple with the cucumber, it's just like such a freshness to it. Oh and there's just like a sweet, salty. This is fabulous. - This is what Irish food should be. Clean tasting, and can taste the layers of flavors. - So guys. - Stars of the show. - So the first one is the Irish beef cheek and tongue. We slow cook the beef cheek overnight, and we serve that with some roast bone marrow, which we roast the bone, take out the marrow, mix it with mushroom, and pipe it back in again. And then we have the shepherd's pie. Very traditional dish that my mom cooked at home, so it's like a variation of what she used to do when I was a kid. Braised leg of lamb, and we add some mints to that, we make a lovely sauce with it, and then we fill our pots with some nice vegetables, and lovely piped mashed potatoes, and that's it, doesn't get as simple as that. - 0h my goodness, when I start singing that means I'm really-- - that's a good sign. - It's just really so tender, the way it's cooked. - This is the sort of food that excites me, cause it's holy, it's hearty, it's comfort food. And it's kind of what Irish food is all about, and when you do it right, you can see why it works. - [Voiceover] It's shepherd's pie time. - [Voiceover] Absolutely. - Oh I love seeing the peas and carrots. - That's true holy irish cooking, that's the Irish mammy, trying to get the food, the goods into you. so you have to tell me now, is this anything like the shepherd's pie you've had before? - I've definitely never had a shepherd's pie that has leg of lamb like this. I mean this almost looks like a ragu. - What I love about it is that you have those tender bits of the lamb leg in there. But you also have kind of the traditional bits, the mincemeat, but it's that flavor dimension that you get when you get through the sauce, mmm. - It's like completely warming from the inside. - It's good stuff. I do think we've come possibly to one of the best shepherd's pie places in Dublin so. - If not on earth. - Think now you have a good taste of what traditional Irish food is, so I think it's time to round out the experience, I hope that you have some room. - Can we just take a little walk before that? - We can do that, we can do that. - [Voiceover] Let's do it. - If you come to Dublin, there is one thing you have to try. - Yes? - And it is in these doors, so follow me. - [Aida] Okay will do. ♫ Oh this summer time ♫ - so a pint. - A pint and a bit of performing. - Oh ♫ Jesus sweetly blooming ♫ My old mountain time ♫ - this is a true Irish experience. Yeah. - Thank you. ♫ Well you go lassie go ♫ - great thank you. -that was great. - That was the wild mountain time and old scottish heir with some Irish words on it. Everybody as you say in Ireland, slante. It means your healthy. - Slante. truly Irish thing to show you're enjoying something is yeow. Gotta do that. - The chorus in this song is not words, it's just sounds. And I want you to sing along with me. I'm gonna teach you how to do it, I've been practicing it. I'll sing a line right now a little bit and I want you to sing it back after me, ready here we go. doesn't matter if you're different to me, you're not wrong. I would like to demonstrate the steps of a polka, now I need a volunteer from the audience. - We've got one. - I've got a victim. So you take my left hand. - Okay. - Put your right hand on my waist. - On your waist. - Are you married, boyfriend, girlfriend. - Fiance. - Whew, not anymore, all right and then we. don't worry I got you hold on. - I trust you. - That's basically it. - [Aida] Okay great. - That will be the basic steps to the polka, now you take a seat again. Carry on with a few tunes, they're the focus. - Let's do it, ready? - And we're just gonna one and two. - Ready one two one two one two. Now you know what we're doing - you're doing a good job. - I think I'm just dizzy, whoa. - You just. - Tilt it? - Pull it back. - Okay so my pull. All the way. Okay. - See let the lastlast. - Okay. - Now do another one there. - Leave it up here? - Yeah. - [Aida] And then right about there? - Yeah. Put that up on top yeah. - Okay uh huh. - You start in the middle. - Start in the middle. And then do a figure eight. - [Voiceover] Yeah. - Whoa my shamrock went to one side. - You have to practice a little more. - I think so. - That has to be the proper Irish experience. - I think so I think that was really good. - You enjoyed it? - I've totally built up an appetite. - Yes let's go. We're in the heart of Dublin, just at the top of O'Connell's trees, and this restaurant is the pinnacle of Irish food, one of my absolute favorites, and it's to michelin starred restaurant. - [Voiceover] Located below the Dublin writer's museum, chapter one achieves the impossible. By being elegant and earthy, sophisticated and cozy, and by reaching Irish cuisine's highest elevation from a basement. - Now we are in for a completely special treat because not only do we have the restaurant completely to ourselves, we're also doing a tasting menu. - Okay pulling out all the stops. - All the stops, just for you. - My name is Eric Matthews, I'm the head chef at chapter one. The philosophy has just been very Irish led ingredients from very very simply, and just cooked at incredibly high standards. We're extremely lucky that, in ireland, we do have fantastic produce, some fantastic producers, and at chapter one we're very lucky that we've tapped into these people, and they nurture us and we nurture them. - Well this is a lovely space. - I know I know this is, it's classy. - Yeah, I think so. Stepping it up for our last meal. - This is the highlight of Dublin. It really is. - Great I'm looking forward to it. - This is your first dish. So you got a signature stuffed pig's tail. by prawns, candied mustard fruits, basil, and a salad of apple, shallots, and celeriac. - Thank you. - Enjoy. - So incredibly rich, and you've got this lovely sweetness running around it. It's got that really lovely taste of. - It looks like almost like a breakfast sausage I'm not gonna lie. But like the most elegant refined. - Like the best sausage you've ever tasted. - That is excellent. There's like a subtlety there. Just a lighter take on something like pig's tail. - Good start. - Mmhmm. - I think so. - Really good start. - How was the first course? - That was delicious. - Wonderful. Thank you. - What is this? - Oh this is gorgeous. - Yeah it'ssmoked haddock. Fresh Dublin bay prawn which we just blow torched with a smoked pork and seaweed kind of like a dashy stock. - I can smell it. - Yeah and then we have the fermented horseradish and buttermilk sauce. Best bit, at the end we just shave over some lindy pepper. - [Voiceover] What is that? - It's a lone pepper from india. It's like seschuan but without that numbing kind of sensation. You'll like it trust me. - Sounds great. - Wow. - Doesn't this look radiant? - [Voiceover] It looks phenomenal. - And so sophisticated, it really look silly. - Definitely. - Oh wow. - This is like so luxurious isn't it? - And it has that comfort food element, it has that salty element. - And the smokiness is like really coming out. Oh that's good. - [Donos] It is isn't it? - Now on to your main course. Very simple but delicious. It's whitlow seek of venison. Your cabbage, charred quints, soft baked parsnips, and a sauce of wild elderberries and chocolate. - [Voiceover] This looks awesome. - So I love when you have game or these richer meats, and you pair them with these really bold sauces. Wow that sauce is super interesting. Get elderberry and the chocolate's just kinda giving you a backbone, it's not really. - Is there sweetness there? - That discernable. Sweetness for sure. - Oh man. - Just try the meat. - Really perfectly cooked. If you saw where that meat came from, you'd understand even more how beautiful this dish is, because it's up in the wild. - Well you guys have such a level traceability here don't you? - Traceability is a big thing here, so when you're buying meat, you can actually see right down the to the farm it was produced on. So when you see something like this, you know you're getting top quality meat. And cooked beautifully too. - It is cooked perfectly. I'm very satisfied. - Good good. - All right. This is a little off the menu little number. Kind of like a hidden gem that we do, just sometimes for like our regular customers. Goose sausage, braised spiced cabbage, chestnut cream, fresh shaved chestnuts over the top, and a little crunchy little potato with thyme. - Like a little potato tweel. - Yeah. - [Voiceover] Oh I might have to make that all the time - don't tell anybody about this. - Okay I won't. Oh my goodness. - Oh wow, it cracked easier than I thought it would. This is the first time I've tried goose sausage. - Yeah, and chestnuts, I adore chestnuts. - Okay okay okay I'm gonna go for first bite. - [Voiceover] Okay. - That is rich, decadent, sweet, salty. - So everything all at once. wow and there's such good spice put into that sausage. - There's lots going on in this dish. - Yeah there is. Dono I was not expecting this when I came here. These places are just striking this best of both worlds. We've got the comfort with the refinement and it's just such a pleasant surprise and it's so well done. Every place we've been. - I really wanted to show you the three different types of food you can get in Dublin, the more traditional, the more hip and modern, and then this which is just a celebration of what Irish ingredients are all about and they do it so well here, so I'm glad you're enjoying it, and I'm glad you enjoyed this. - I am it's wonderful, thank you for this. - Cheers, thank you. Dono that was a complete delight. Thank you. - I'm so thrilled you enjoyed yourself.

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